creole cake

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EFROSINI DIAMOND

creole cake

Please can you tell me, why is the fruit simmered for this recipe? there doesn`t seem enough liquid; in the ast I have had to add much more booze ( not such a bad thing !!)
Thank you
Sini Diamond

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Lindsey, Food Editor

Creole Cake

Hello Sini,

When the fruit is simmered very gently it softens and plumps up then absorbs all the lovely fragrance of the spices. If you increase the alcohol in this recipe you increase the chances of the fruit sinking during baking.

If you want a more boozy cake you can feed it in the same way as a traditional Christmas cake leading up to Christmas.

http://www.deliaonline.com/how-to-cook/baking/delias-guide-to-storing-your-christmas-cake.html

Best wishes,

Lindsey

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sam from worthing

creole cake

love this recipe.

 
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